Japanese Yakisoba Pan

Instructions

1. Prepare the noodles
   If using packaged yakisoba noodles, rinse them briefly under warm water to loosen, then drain well. If the noodles come with seasoning packets, set these aside as you'll be using a separate sauce.
2. Cook the meat
   Heat vegetable oil in a large wok or skillet over medium-high heat. Add the sliced pork and cook until it begins to brown, about 2-3 minutes, stirring frequently.
3. Add vegetables
   Add the onions and carrots to the wok and stir-fry for 2 minutes. Then add the cabbage and continue cooking until the vegetables are tender but still crisp, about 2-3 minutes more.
4. Combine with noodles
   Add the drained noodles to the wok with the meat and vegetables. Toss everything together and continue stir-frying for about 2 minutes until the noodles are heated through.
5. Season the mixture
   Pour the yakisoba sauce over the noodle mixture and toss well to coat everything evenly. Add the chopped green onions and stir-fry for another minute. Remove from heat.
6. Prepare the bread
   Slice the submarine buns horizontally, but not all the way through, creating a pocket. Lightly toast the inside of the buns if desired for extra structure.
7. Assemble the yakisoba pan
   Spread Japanese mayonnaise inside each bun. Fill generously with the hot yakisoba mixture. Top with beni shoga (pickled ginger) and sprinkle with aonori (seaweed flakes) if using.